The Best Scrambled Eggs

What do you do with the cold toast and coffee when the eggs are done? :)

Amateurs. The ultimate scrambled egg uses direct sunlight to heat the pan and 7.5 hours of continuous stirring.

No way. I do it the Jacques Pepin way. Hot and fast. The eggs turn out silky and moist. They don't need the addition of cream because they haven't been dried out in a skillet for 30 minutes. My whole family -- especially sons in law -- demand them. I use a skillet with a stainless steel interior and copper bottom and a modest amount of butter. Nothing sticks to the pan.

No one's mentioning the most important factor. Don't refrigerate your eggs until the last minute before cooking. Take them out at least an hour beforehand and you'll set how much better the eggs "set up" and taste.

I start a week in advance by sitting on the eggs myself. Improves the flavor, but some breakage might occur.

Whenever I want a good laugh, I pull up this recipe and peoples' great comments. This is the perfect example of "mancooking" -- making what women have been doing for centuries -- three times a day with a baby on their hip -- as complicated as possible, so people will be impressed with their culinary prowess.

Yep, I've always done it the Jacques Pepin way. Preheated skillet, butter in until it foams, throw in eggs (no cream required) and keep pan moving and eggs scrambled the entire time. They turn out soft, creamy, perfect in literally one minute from the time they hit the pan (for three eggs).

From "The Mother Hunt" by Rex Stout, featuring Nero Wolfe.

"Do you like eggs?"
She laughed. She looked at me, so I laughed too.
Wolfe scowled. "Confound it, are eggs comical? Do you know how to scramble eggs, Mrs. Valdon?"
"Yes, of course."
"To use Mr. Goodwin's favorite locution, one will get you ten that you don't. I'll scramble eggs for your breakfast and we'll see. Tell me forty minutes before you're ready."
Her eyes widened. "Forty minutes?"
"Yes. I knew you didn't know."

Personal taste - why break up all the curds? Big pillowy curds of scrambled are my favorites. If you keep stirring or whisking after the eggs are in the pan, you'll have a pile of eggs that resemble gravel. Just my opinion, but these egss are overworked.

I do cook scrabbled eggs slowly, but not this slow. I also use 1 teaspoon or so of seltzer or club soda for each egg and then whisk. Creates VERY light, fluffy scrambled eggs.

I know how intuitive these beliefs feel, but I don't think current science supports you. For example, dietary cholesterol (as in eggs) has a minor impact on blood cholesterol levels:
http://www.ncbi.nlm.nih.gov/pubmed/9430080
Similarly the disastrous effect of saturated fat in the diet on heart health is not supported by science. E.g:
http://www.ncbi.nlm.nih.gov/pubmed/24723079

I've looked at untold numbers of internet scrambled egg recipes. My conclusion is that scrambled eggs are incredibly personal. The recipe pictured here seems to show a gloppy mess that I'd have trouble putting in my mouth. My own preference is to add half and half, cook on high heat, use a rubber spatula to make the large curds I find preferable and, for God's sake, get them out of the pan while very moist so they don't turn to rubber.

Low-and-slow is fine, but the BEST way to cook scrambled eggs is by adding 1 TBS mayonnaise to two eggs when scrambling, before they go into the pan. Talk about Fluffy and Silky! Low-and-slow becomes irrelevant!!!

30 minutes? Really? I learned to make eggs this way from Alice B. Toklas's cookbook. But it doesn't take 30 minutes. It ain't quick, but 30 minutes is ridiculous. Using olive oil to scramble eggs is a sin. It will never fully coat a non-stick pan and it adds flavor when all you want is the taste of the eggs. And if you have good eggs, really good, fresh eggs, the cream is a crime, totally unnecessary.

Step 1 - Just as above but skip the cream. Try some fresh chives and/or tarragon if you've got 'em.

Step 2 - Heat the pan well on HIGH (and longer than a minute if using cast iron), add butter & swirl it around briskly until BROWNED.

Step 3 - Set aside, turn the heat down very low, then add the eggs OFF the heat and stir them slowly but steadily for about 15-30 seconds so that hot pan doesn't seize them up. Return to heat and keep stirring often until creamily set, maybe 5 minutes tops. Yass!